Homemade Mallomars
Feb 23, 2016 0:13:13 GMT -5
Post by Shoshanna on Feb 23, 2016 0:13:13 GMT -5
Homemade Mallomars
Base cookies recipe:
(from Taste of Home Magazine)
1 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt.
Combine dry ingredients together (flour, salt and baking powder) and set aside.
In a large bowl cream together the sugar and shortening until light and fluffy.
Blend in the eggs and vanilla until creamy.
Gradually mix in the dry ingredients until you get a smooth and soft dough.
Refrigerate dough for 30 minutes or so if you find it hard to work with.
Roll out dough to 1/4 inch thickness.
Cut out 2" rounds.
Place 1 inch apart on a greased cookie sheet or one covered with silicone mat or parchment.
Bake at 350F for 12-14 minutes until edges are light brown.
Allow to cool on cookie sheet.
If desired place a small amount (1/2 tsp) of jelly or jam (or whatever you want as a filling) in the center of cooled cookies.
Marshmallow layer:
Prepare gelatin:
Pour 1/2 cup of cold water into a small bowl.
Sprinkle two envelopes (1/2 oz) of unflavoured gelatin powder over the water.
Stir together and allow to sit for 5 minutes.
Place water/gelatin mixture into the bowl of a stand mixer. Add 1/4 cup clear corn syrup and begin beating on slow with the whisk attachment.
While this is beating slowly, make the next part of the recipe, the syrup.
Prepare syrup:
In a medium sized saucepan place 1/4 cup white corn syrup, 1/4 cup water, a pinch of salt and 3/4 cup of sugar.
Stir and heat on medium high, stirring constantly until mixture boils.
Once it boils you don't have to stir any more.
Boil the mixture until it reaches 240 F (soft ball stage) on a candy thermometer.
If you don't have a candy thermometer, google "soft balls stage of candy making" for instructions on how to do this without one.
Remove from heat.
Turn mixer to medium speed and begin slowly pouring the hot syrup into the bowl containing the gelatin/water/corn syrup mixture. Pour the syrup in a slow, steady small stream.
Once the syrup is all in the bowl, turn speed up to medium high and beat for 5 minutes.
Turn speed up to high and beat for 5 minutes more, adding 2 tsp vanilla extract during the last minute of beating.
Quickly transfer marshmallow mixture into a piping bag with large round tip or into a large zip lock bag with the corner cut off.
Pipe marshmallow mixture around the outside edge of the cookie first and and then mound it in the center.
Smooth the marshmallows with a wet finger if you want a smooth domed shape.
Allow marshmallows to set at room temperature for about an hour.
Dip cookies into chocolate or spoon melted chocolate over the cookies.
Allow chocolate to set. Store cookies at room temperature or in the fridge in a covered container.
Base cookies recipe:
(from Taste of Home Magazine)
1 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt.
Combine dry ingredients together (flour, salt and baking powder) and set aside.
In a large bowl cream together the sugar and shortening until light and fluffy.
Blend in the eggs and vanilla until creamy.
Gradually mix in the dry ingredients until you get a smooth and soft dough.
Refrigerate dough for 30 minutes or so if you find it hard to work with.
Roll out dough to 1/4 inch thickness.
Cut out 2" rounds.
Place 1 inch apart on a greased cookie sheet or one covered with silicone mat or parchment.
Bake at 350F for 12-14 minutes until edges are light brown.
Allow to cool on cookie sheet.
If desired place a small amount (1/2 tsp) of jelly or jam (or whatever you want as a filling) in the center of cooled cookies.
Marshmallow layer:
Prepare gelatin:
Pour 1/2 cup of cold water into a small bowl.
Sprinkle two envelopes (1/2 oz) of unflavoured gelatin powder over the water.
Stir together and allow to sit for 5 minutes.
Place water/gelatin mixture into the bowl of a stand mixer. Add 1/4 cup clear corn syrup and begin beating on slow with the whisk attachment.
While this is beating slowly, make the next part of the recipe, the syrup.
Prepare syrup:
In a medium sized saucepan place 1/4 cup white corn syrup, 1/4 cup water, a pinch of salt and 3/4 cup of sugar.
Stir and heat on medium high, stirring constantly until mixture boils.
Once it boils you don't have to stir any more.
Boil the mixture until it reaches 240 F (soft ball stage) on a candy thermometer.
If you don't have a candy thermometer, google "soft balls stage of candy making" for instructions on how to do this without one.
Remove from heat.
Turn mixer to medium speed and begin slowly pouring the hot syrup into the bowl containing the gelatin/water/corn syrup mixture. Pour the syrup in a slow, steady small stream.
Once the syrup is all in the bowl, turn speed up to medium high and beat for 5 minutes.
Turn speed up to high and beat for 5 minutes more, adding 2 tsp vanilla extract during the last minute of beating.
Quickly transfer marshmallow mixture into a piping bag with large round tip or into a large zip lock bag with the corner cut off.
Pipe marshmallow mixture around the outside edge of the cookie first and and then mound it in the center.
Smooth the marshmallows with a wet finger if you want a smooth domed shape.
Allow marshmallows to set at room temperature for about an hour.
Dip cookies into chocolate or spoon melted chocolate over the cookies.
Allow chocolate to set. Store cookies at room temperature or in the fridge in a covered container.